Description
Butternut Squash and Chickpea Curry
Craving a comforting yet healthy dish? This Butternut Squash and Chickpea Curry is the perfect cozy meal for fall and winter, blending roasted butternut squash, creamy coconut milk, and a mix of warm Indian spices. It’s a wholesome, hearty vegan dish that’s easy to prepare and full of flavor! Serve it with basmati rice and fresh cilantro to complete your cozy night in.
1 medium butternut squash
1 tbsp olive oil
1 tsp curry powder
½ tsp salt, pepper
1 onion, 4 cloves garlic, 1 tbsp ginger
2 tsp cumin, coriander, turmeric, curry powder
15 oz chickpeas, diced tomatoes, coconut milk
1 cup broth, 1 tbsp lemon juice
Directions:
1. Roast cubed squash at 425°F for 40 mins.
2. Sauté onion, garlic, ginger, then spices.
3. Add chickpeas, tomatoes, broth, simmer.
4. Add coconut milk, lemon juice, roasted squash.
5. Serve with rice & cilantro.
Prep Time: 20 mins
Kcal: 382 per serving
Step-by-Step Guide
1. Prepare the Squash: Preheat your oven to 425°F (220°C). Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Toss the cubes with 1 tbsp olive oil, 1 tsp curry powder, salt, and pepper. Spread on a baking sheet and roast for 40 minutes, flipping halfway, until tender and caramelized.
2. Build the Curry Base: While the squash roasts, heat oil in a large pot or Dutch oven over medium heat. Sauté the diced onion until soft, about 5 minutes. Add minced garlic and ginger, cooking for another minute until fragrant.
3. Bloom the Spices: Add 2 tsp each of cumin, coriander, turmeric, and curry powder to the pot. Stir constantly for 30-60 seconds to toast the spices and unlock their full flavor.
4. Simmer: Pour in the diced tomatoes (with their juices), drained chickpeas, and 1 cup of vegetable broth. Bring to a simmer, then reduce heat and let it cook uncovered for 15-20 minutes, allowing the flavors to meld.
5. Finish the Curry: Stir in the full-fat coconut milk, 1 tbsp of lemon juice, and the roasted squash cubes. Simmer gently for 5 more minutes to heat through. Taste and adjust seasoning with salt, pepper, or more lemon juice as needed.
Serving Suggestions
This hearty curry pairs beautifully with fluffy basmati or jasmine rice to soak up the flavorful sauce. For a lighter option, try it with quinoa or naan bread. Garnish generously with fresh cilantro. A dollop of vegan yogurt, a sprinkle of toasted coconut flakes, or a side of mango chutney can add delightful contrasting flavors and textures.
How-to Summary
Roast spiced butternut squash cubes. Sauté onion, garlic, and ginger, then toast the dry spices. Add chickpeas, tomatoes, and broth to simmer. Finish by stirring in coconut milk, lemon juice, and the roasted squash. Serve warm with your chosen sides and garnishes.
Frequently Asked Questions
Can I make this curry ahead of time? Yes, it tastes even better the next day as the flavors intensify. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stovetop.
How can I make this curry spicier? Add a finely chopped fresh chili (like a serrano or jalapeño) when sautéing the onions, or include 1/2 to 1 teaspoon of red chili flakes when toasting the dry spices.
Can I use a different squash? Absolutely. Sweet potato, acorn squash, or pumpkin are excellent substitutes. Adjust roasting time as needed based on the density of the vegetable.
Is it possible to cook the squash directly in the curry? You can, but roasting separately is recommended. Roasting concentrates the squash’s sweetness and provides a better texture than boiling it in the sauce.
How do I store and reheat leftovers? Cool completely and store in the refrigerator for 3-4 days. Reheat in a saucepan over low heat, adding a splash of water or broth if the sauce has thickened too much.
Common Mistakes to Avoid
- Not Toasting the Spices: Adding dry spices directly to liquid mutes their flavor. Always toast them in oil for a minute first.
- Overcooking the Coconut Milk: Add it at the end and avoid boiling vigorously, as it can separate and become oily.
- Underseasoning: Curry relies on layered seasoning. Taste at the end and adjust salt, acid (lemon juice), and spices.
- Crowding the Baking Sheet: When roasting squash, ensure cubes are in a single layer with space for steam to escape to achieve proper caramelization.
Conclusion
This Butternut Squash and Chickpea Curry is the epitome of a satisfying, nutrient-dense meal that doesn’t compromise on flavor. Its blend of sweet roasted squash, creamy coconut, and earthy spices creates a deeply comforting dish perfect for any night of the week. Simple to prepare, endlessly adaptable, and guaranteed to warm you from the inside out, this vegan curry is sure to become a cherished staple in your recipe collection.